I haven't but unsalted, unsweetened peanut butter wouldn't be all that different from the tahini that's usually used.

If you want to give it the tahini flavor while using unsalted, unsweetened peanut butter, you can add toasted sesame oil to it. I add this even when I use tahini, but I've never made it with any other nut butter, as I always have tahini on hand. We go to a Middle Eastern market frequently, and they have many brands of tahini on stock. I store the jars upside down and then stir the contents when I open the jar. It's easier to stir when the oil is at the bottom of the jar instead of at the top, which it is when I turn the jar right side up again.

I make fairly large batches of hummus at a time and only add things like smoked peppers or Kalamata olives when I am serving it.

Peanuts taste nothing like sesame seeds, nor does peanut butter taste anything like tahini, IMPE. I'm thinking it would be a whole different flavor experience...?

Hi, I usually post over at the Kitchen Table, but love to cook, so thought I'd poke my head in here. Hope you all don't mind if I join in now and then.

I love hummus and make it often using home made tahini. I'd never thought of using peanut butter, but that sounds quite interesting. I suppose one could add toasted sesame seeds to the peanut butter and give it a ride through the food processor for some sesame flavor. Really like this idea and think I will try PB next time I make hummus!

I have made it with peanut butter. I like it fine either way. It is different but still seems like hummus to me. Make sure it is the old fashioned straight up ground up peanuts rather than the sweetened stabilized stuff.

I have eaten hummus made with peanut butter and didn't immediately know it....teh garlic lemon and some cumin hide the peanut flavor....and I'm with Lars on the added toasted sesame oil!

Homemade tahini? Yum. May I ask how?

Sesame seed and olive oil ... blended

really?? that easy??

Zalco, I use this recipe from The Daring Gourmet blog. If too thick, keep adding small amounts of oil until it is the desired consistency. I use regular vegetable oil. Keeps for several months in the refrigerator. Whatever you do, don't burn the sesame seeds during the toasting step; the odor is nasty!

Homemade Tahini

I also use this same blogger's hummus recipe. It is delicious. I have modified it a bit to our tastes by adding more cumin as well as finely ground Thai chili peppers because we like a bit of heat. I'm sure that cayenne would work fine too. We also like our hummus lemony so I add more lemon juice. Be careful of that, though, because the hummus can get too thin if too much extra liquid is added. I don't add the extra oil at the end as we don't need the extra calories. I have found that cooked garbonzos freeze well, so usually make a double batch and put half in the freezer for next time I want to make hummus, which saves quite a bit of time in the entire process.

Hummus

Enjoy!

I once tried PB in hummus, and it was fine.

But I do notice a difference in taste, between tahini and peanut butter.

In any case, when making hummus, I never bother making the tahini separately.

Instead, I put the toasted sesame seeds, along with the rest of the ingredients, into a high-powered blender, and purée the whole thing for about one minute, or until perfectly smooth.

Lars, I like your toasted sesame oil tip. Brilliant!

Sol

Solsthumper, that is an interesting idea and one that never occurred to me. Hubby, is balking, but I might try that next time I make hummus. Thanks for the tip!

Thank you Dawn and bragu. I will try home made tahini!

Sesame seeds are very oily and can good rancid quickly. I buy 2lb bulk and keep them in the freezer. You need to roast them low and slow on the stove top. They go from light dry seed to oily clumps in just a few/5-10 minutes. Then burn quickly if not watched. I like to use lots of fresh lemon juice and just a tat of avocado oil in the blender. A bit of AC vinegar...almond/cashew butter. ...and I always have toasted sesame oil in the fridge. So strong....a little goes a long way. Great for cutting back on oils. Just use more garlic and lemon.